Event: Boilermaker at the Beaufort
Venue: The Beaufort
Date: May 21, 2013
Good Beer Week Stream: Beer Geek
The Event:
Many people’s knowledge of a boilermaker probably extends so far as a shot of whisky dropped unceremoniously into a beer, perhaps a whiskey chaser or – if you’re lucky – something served with a bit more skill and precision in a beer cocktail. The Boilermaker at The Beaufort was something totally different, being more of a dinner and tíªte-í -tíªte between artisans; brewer Andrew “AG” Gow of Mornington Peninsula Brewery and distiller David Baker from Bakery Hill Distillery.
With more than a decade’s brewing experience at several well-known Australian breweries under his belt, AG is turning out some seriously good and well respected beers while Baker comes from a science background and is using his skills to turn prove that whiskey from Down Under can mix it with the very best in the world. In the low light of The Beaufort, the two put on a casual masterclass that became a wonderful journey through their respective crafts.
Working off a four course dinner that was delicious to the extent that plate-licking became necessary, guests went through five beers and three whiskeys and on the way learned the similarities and differences in production and flavour profiles. Gow and Baker were generous with their time, asking questions of each other as well as of guests; a pair that matched as well together as the drink did with the food.
Interesting to hear were the different approaches; Gow’s preference for brewing more âby feel’ was in contrast with Baker’s more analytical method to whiskey production (the accolades for his whiskey suggest that the famed Scottish water isn’t an insurmountable obstacle, leading to some Breaking Bad comparisons). Yet, despite differences, there were so many similarities in the liquids themselves; descriptors like âgrassy’ and âlemony’ were applied to the Single Malt as readily as they were to the Pale Ale. Discovering so much similarity in two drinks that you’re almost subconsciously led to believe are so different was fascinating and even experienced drinkers would’ve surely left having learned something.
As well as the good information, the food and drink matching was exceptional; single malt whiskey and a pale ale alongside aubergines, terrine, charcuterie and relish; lamb shank with a brown ale and double wood whiskey; cheese board with Imperial amber ale and a peated malt whiskey. For extra decadence. the dishes had beer, whiskey or both used as ingredients.
Killer beers:
The event was more about range than it was about any one beer or whiskey and was an opportunity to try things side by side, learn and enjoy. Four of Mornington’s core range – pale ale, brown ale, porter and IPA – were poured, as well as the more limited Imperial amber ale. Single malt, double wood malt and peated malt whiskeys were tried. Every glass put on the table offered something different to discover.
Highlights:
Absolutely everything. Bonus points though for the whiskey sour ice cream served with a waffle cone that had been soaked in IPA, baked, then drizzled with caramel porter sauce.
The event in three words:
The perfect blend.
